Coconut Flour Bread
August 20, 2009 by Rob
I like this coconut flour bread recipe because it’s high protein, high fiber and made with coconut oil. There are only 4 ingredients so it’s so simple even a guy can make it. Perfect with a little nut butter on it and eaten with one of my favorite green soups and a salad.
Coconut flour is gluten free, high in fiber and low in carbohydrates. 5 Tablespoons of coconut flour has 30 grams of carbohydrates to it’s 27 grams of fiber resulting in 3 net carbs. It’s slightly sweet too, so the bread is more of a heavy high protein compliment to a soup rather than for use with sandwich meats.
How To Make Coconut Flour Bread
This is so drop dead simple, even the worst cooks can make this at home. It uses 4 ingredients, 2 of which are from coconuts.
6 eggs
1/2 cup melted coconut oil
1/2 teaspoon sea salt
3/4 cup coconut flour
Ideally you’d want to use pasture eggs from your local farmer rather than supermarket eggs because of the improved nutritional profile pasture eggs have. Do what you have to do though.
Mix all ingredients together and pour into a small bread pan wiped down with a little coconut oil.
Bake at 350 degrees for 40 minutes.
Empty the bread out onto a towel or plate and leave it to cool for a while. Lining the bread pan with a little coconut oil should make the job easier.
Because the bread is so dense, it doesn’t rise very high as you can see in the picture. When you prepare your bread pan with the oil, pay attention to the bottom portions of the pan.
Credits:
Coconut Flour Bread Photo by Edmonton Photographer Darlene Hildebrandt
Recipe idea: Nourishing Days
Popularity: 22%
Rob Cooper, also known as the Former Fat Guy once weighed 475 pounds. Through a system of natural health, whole foods and a basic walking program of 20 minutes a day, lost nearly 300 pounds of fat over 2 and a half years. Weekly weight training added over 50 pounds of muscle and has lowered his body fat even further. He’s the author of How To Lose 10 Pounds a Month, Every Month, a free report given to subscribers of his natural health and weight loss newsletter as well as the transformational... 
August 23rd, 2009 at 7:53 am
Looks great, I’ll give it a try… BK
.-= BlueKayak´s last blog ..The Right Workout for Your Needs =-.
September 2nd, 2009 at 1:51 pm
Wow that looks great and might be the answer to my whole wheat bread issue. I tend to break out with eczema when I consume too much wheat. Unfortunately, following a low fat diet sorta forces me to eat a lot of wheat products. Gonna try this!
September 3rd, 2009 at 11:13 am
I just found out about the great benefits of coconut oil. Bread is my favorite snack I will definitely try this out. Usually I don’t look for healthy food but this one as both great oil in it and it’s high protein. Great.
Thanks
Pierre
September 3rd, 2009 at 12:44 pm
Low fat diets are not healthy Pepper. Our bodies need fat to function and to release our body fat. Our bodies tend to store that which we restrict. Fat is good. Fat is our friend and eating fat helps release fat. I encourage my clients to eat fat with each meal to assist in improving their health and to assist with fat loss
October 14th, 2009 at 12:24 pm
Thanks for the recipe. We recently make some coconut cookies and sweetened them with bananas. It tasted a lot like banana bread. We just used shredded coconut, but I’ll have to try the coconut flour.
November 15th, 2009 at 8:18 pm
Hi there,
I am a little confused.
At just under 90g a piece (assuming the recipe above makes 6 servings) you are looking at over 300 calories a piece while exceding the recommended daily dosage of saturated fat.
I would seriously like to understand how this has worked well for you over a slice of say wheat bread @ 100 calories a slice.
In any case I love your website and I have tried much of your advice. I was once 325 Lbs and now I am 165 Lbs (under 6 months for the bulk of the weight).
Thanks,
Q
November 19th, 2009 at 2:39 pm
Hi Quais. I didn’t do any of the math in regards to calories, grams or any of that.
When I look at this recipe I see eggs, coconut flour and coconut oil. I see healthy fats, good protein and incredibly high fiber.
Coconut oil is one of the healthiest oils you could ever eat. I supports weight loss. It activates the metabolism. It’s anti fungal and anti yeast so kills candida. It’s a medium chain trigliceride and is the “healthy” part of the saturated fats. (Not all saturated fats are bad).
The eggs are a protein. They too assist in burning fat, and activating the metabolism. Protein provides a feeling of satiety, or fullness and keeps us from eating too much as well as preventing a blood sugar spike.
Coconut flour is also high protein and high fiber. 5 Tbsp of coconut flour contains 27 grams of fiber.
All together, a single piece is quite filling, provides quality fat, a good protein and is quite filling with the fiber.
The coconut bread recipe is mostly protein, fat and fiber, with little if any carbohydrates. I’d guess 1 gram per slice and it’s completely gluten and grain free.
The 100 calorie whole wheat bread contains gluten, probably dairy products (milk of some sort) and very little else of value. It’s higher on the carbohydrate size, with very little protein or fiber. Whole wheat bread is not a healthy choice in my opinion.
The other thing about the 100 calorie slice of bread is that, as you say, “it’s only 100 calories”. One has to ask themselves if 100 calories is enough. The body needs fuel. 100 calories hardly cuts it when in my own case, I shoot for between 3200 and 3600 calories per day. I’m quite active and require more food. Even someone cutting calories can make use of this recipe because with a meal size of say 400 calories, a bowl of soup and a slice of coconut bread would be around the 400 calorie mark.
I haven’t written it yet, so I can’t recommend any of my own resources about saturated fats, but I can send you here to read this: Taking The Fear Out Of Fat from the Weston A Price foundation
Congratulations on your weight loss.
UPDATE: After I posted this comment, I re-read the other ones above. I noticed that Pepper saw this recipe as “a solution to her whole wheat bread issue”. She is sensitive to wheat and probably other glutens, and this recipe is a way for her to provide nutrition for her body that does not result in a “side effect”. Many people cannot tolerate grains or the gluten.